Sardinian Cake with Ricotta and Lemon

Cake of Ricotta

A classic among the Sardinian desserts

Today we suggest to you one of those recipes suitable for all occasions, that you can prepare when you want to please everyone, easy to prepare and made of simple and typical ingredients : the ricotta is in fact the main element. As I’ve already said it is suitable for all occasions, but I prefer it for breakfast with a good dose of jam (or nutella) spread on a piece of cake!

Ingredients:

300g flour

300g of sugar

300g of fresh ricotta

3 eggs

1 lemon (untreated)

1 sachet of baking powder

icing sugar for dusting the cake

Method:

Using a fork, mix ricotta cheese with sugar until smooth. Add the egg yolks (keep the egg whites aside), the grated lemon peel(also the juice if you want to have an even more creamy ricotta cheese) and then flour and baking powder. Beat the egg whites until stiff and incorporate them. Pour the mixture into a cake pan with removable bottom(22cm of diameter, even the loaf pan is perfect!) and bake at 180 ° C for about 40 minutes (do the classic test of the toothpick: it must come out dry when after at least 30min, you pierce the cake). When cool, sprinkle it with icing sugar.

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